Ideas for a NOLA/Creole/Italian Dinner

How did you make the sorta of a creole cream sauce?

Creole Chicken Bonne Femme

1/4 Cup Extra Virgin Olive Oil
1 Tbsp Unsalted Butter
2 Boneless, skinless Chicken Breasts, pounded lightly for even cooking
2 Medium Russet Potatoes, peeled and sliced into 1/8? rounds
3/4 Cup Spanish Onion, diced
1/8 Cup Green Onions, Sliced
2 Cloves of Garlic, minced
1 Cup Ham, diced
Kosher Salt & Black Pepper, to taste
1/4 Cup White Wine
1 Tbsp Italian Parsley, finely chopped
2 Tbsp Unsalted Butter
Sliced Green Onions for Garnish

Preheat an oven to 350 degrees F.

Season the chicken breast liberally with salt and pepper. Add the Olive Oil and 1 Tbsp of Unsalted Butter to a medium high saute pan. When hot add the chicken breasts and saute until golden brown on both sides, set aside.
Add the potatoes to the hot saute pan and saute until tender. Add the onions, ham, and garlic, saute until the onions are translucent, fold or stir gently as to not break up the potatoes. Deglaze the pan with the white wine, cook for 2 minutes. Season the “sauce” with salt & black pepper to taste. Gently nestle the chicken breasts in the sauce and place in the oven until the chicken is just cooked through.
Remove from the oven, place the chicken on 2 heated serving plates. Add the parsley, and the remaining 2 Tbsp Unsalted Butter to the sauce, shake the pan until it is incorporated. Divide the sauce over each chicken breast, garnish with the green onions and serve.

Serves 2.

This was given to me by a lady whose mother cooked in very wealthy homes in New Orleans. Her mother made up the recipe, it was described to me as Creole Italian and it's a big hit.

Creole Seafood Meatballs and Sauce

1 lb Louisiana crawfish
1 lb of shrimp
Clean and devein shrimp, set aside/reserve a handful of whole peeled and deveined shrimp

Using shrimp shells, make 3-4 cups of Shrimp Stock:
4 cups water
1 teaspoon of Zatarain’s crab boil
1/2 bell pepper
Stalk of celery
Onion
Garlic

In a food processor, Pulse the shrimp and crawfish tails to slightly chop and blend.
Reserve a handful of the chopped crawfish and shrimp mixture and set aside.

Put remaining chopped shrimp and crawfish in a mixing bowl.

Add:
2 tbsp chopped Fresh Parsley
1 Small-Med Onion
4 pods Garlic
1 stalk Celery
1/2 Bell pepper
1 egg beaten
Salt
Black pepper
Red pepper
Garlic powder
Homemade Breadcrumbs

For the Homemade Breadcrumbs:
3 slices of honey wheat bread
1 Tbsp. of Parmesan cheese
In a food processor, chop into breadcrumbs

Form the crawfish and shrimp mixture into meatballs.
Dust meatballs with a little flour.
Bake at 350 for 15 minutes

For the Gravy:
3/4 stick of butter
Heaping Tbsp of flour
1/2 Chopped onion
Garlic
Parsley
3 Bay leaves
Thyme
Sauté til al dente
Add the reserved, chopped crawfish and shrimp mixture
1 Small bottle of Hunts ketchup
1 Tbsp. tomato paste
Slowly add your prepared shrimp stock
Cook about 30 mins on low

Add meatballs and reserved raw shrimp into gravy Cook on low for 10 more minutes until whole shrimp are cooked

Serve on top of Linguine or Angel Hair Pasta

No. Note Italian Parsley, not French.

When I think of creole Italian restaurant food, I think of oysters bordelaise over angel hair pasta, marinated crab salad (in the shell), ps need veal w crabmeat on top, seafood gumbo with a touch of oregano and a little tomato, oysters baked with plenty of garlic and breadcrumbs, fried eggplant, oyster artichoke soup (I know it was Warren Leruths, but it has been firmly embraced by those cooking in the creole Italian tradition), crabmeat and breadcrumb stuffed artichokes....

Creole-ital home cooking has some cool stuff rarely seen on resto menus. Whole baby eggplants stuck full of garlic slivers and simmered until very tender in homemade red gravy, shrimp spaghetti made w dried shrimp in a red sauce, etc.

Shrimp Boullanaise
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